INSALATA DI CALAMAI (SQUID SALAD)
by TRUDI SOLDI

2LBS SQUID 4 TBS OLIVE OIL
1 CLOVE GARLIC JUICE OF 1 LARGE LEMON
1 TBS FRESH MINT CHOPPED SALT & PEPPER TO TASTE

HAVE SQUIDS CLEANED; CUT INTO SMALL PIECES ABOUT 2 INCHES LONG; BOIL IN 2 QUARTS OF WATER ABOUT 30 MINUTES OR UNTIL TENDER; DRAIN WELL ADD SALT.

BLEND INGREDIENTS WELL; POUR OVER SQUID; MARINATE IN REFRIGERATOR FOR SEVERAL HOURS.
SERVE COLD ON LETTUCE LEAVES.
SERVES 4 TO 6.
CAN ADD TO MARINATE STEAMED MUSSELS, CLAMS & SHRIMP (NO SHELLS) FOR A REAL ITALIAN SUMMER TREAT!